I’m using chicken thighs for the meat; they’re easy to buy, and also have more flavor than chicken breasts.

And mayonnaise!

Mayonnaise with dry mustard mixed into it, and dried minced onion.

I was rather surprised to find that the mayo was barely enough to coat all the chicken. Usually there’s too much coating (which is actually good, because if one cook uses slightly more meat than another, the recipe can still work for everybody)…

And there was even less coating. I used up every single sesame seed, but there were still an number of gaps that weren’t covered.

But while that’s in the oven it’s time to make the “honey dip.” What all goes in that?

HONEY DIP: Mix 1 cup BEST FOODS Real Mayonnaise with 2 Tbsp honey.

Oh, so this is just like honey mustard — but with mayonnaise!

Simple enough.

These taste good. It isn’t perfect: Mayo tends to break when cooked, so the oil oozes and things get greasy. The coating stayed soft instead of crunchy, although the sesame seeds help restore some texture. But everyone liked these, and we discovered honey mayonnaise — who would have expected that to taste amazing?

So overall, daughter’s first found recipe was a big success. Next week, we’ll be trying another from the same page — hope you’re looking forward to it!

This advertisement was scanned in from the December 1980 issue of National Geographic.